Hi, I’m Kate. Today, we’re going to prepare sorghum flour onion jalapeño schezwan chilla recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Sorghum flour onion jalapeño schezwan chilla Recipe
Sorghum flour onion jalapeño schezwan chilla is one of the most popular of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Sorghum flour onion jalapeño schezwan chilla is something which I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can cook sorghum flour onion jalapeño schezwan chilla using 8 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Sorghum flour onion jalapeño schezwan chilla:
- Take 1 cup Sorghum Flour
- Make ready 2 tbsp for binding Besan
- Prepare 1 small Onion finely chopped
- Get 2-3 finely chopped Jalapeño
- Get To tsste Salt
- Make ready as needed According to consistency Water
- Prepare 1/2 teaspoon Schezwan chutney
- Get as needed Oil
Instructions to make Sorghum flour onion jalapeño schezwan chilla:
- Mix all ingredients and soak for 15-20 mins before making chilla
- In a pan put some cooking spray/oil spread the batter cover with a lid and wait until light brown
- Flip the other side
- After done spread schzwan chutney on the chilla according to taste and serve hot with coriander peanut chutney
So that is going to wrap this up for this exceptional dish sorghum flour onion jalapeño schezwan chilla recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!
